Kelly McGlinchey

Kelly is a Master of Environmental Management student at the Yale School of Environment, where her studies sit at the intersection of sustainable business, coastal ecology, and food systems. She is a leader of the Sustainable Food and Agriculture student interest group at YSE and carried out her capstone research on building resilience in coastal food systems as a Berkeley Conservation Scholar. At CBEY, Kelly is a research associate with the Regenerative Agriculture Initiative, exploring opportunities to integrate restorative aquaculture and regenerative agriculture practices in the coastal food systems of New England.

Prior to Yale, Kelly founded Table & Tilth, a food sustainability consultancy dedicated to promoting an ecologically conscious, regenerative food system in partnership with our clients. Kelly has spoken on food entrepreneurship and sustainable food systems at New York University, Columbia University, Dartmouth College, the Institute of Culinary Education, and Google. Certified in permaculture design, Kelly has worked in gardens across six continents and savors any opportunity to get her hands in the soil.

Kelly is a recipient of the Donella Meadows Prize for Promoting Sustainability and holds her BA in Environmental Studies from Dartmouth College.